JPWO2007066391A1 - Method for producing rice noodles using japonica rice as raw material, and rice noodles produced by the method - Google Patents

Abstract

The object of the present invention is to provide a method for producing rice noodles that overcomes the drawbacks of products made from polished rice of japonica rice as a raw material while using brown rice powder of japonica rice as a raw material. The present invention is to make a noodle dough by mixing rice flour, starch and water of japonica rice, and then dripping the low-viscosity noodle dough into hot water to make noodles and gelatinize, and further freeze and thaw the noodles Features. Specifically, the present invention includes a noodle dough preparation step for preparing noodle dough by adding water to rice flour of japonica rice and further mixing starch, a viscosity adjusting step for adjusting the viscosity of the noodle dough, and a noodle after viscosity adjustment Pour the dough into a container with a small hole on the bottom, hang it in hot water and heat it to form a noodle making process, a freezing process to freeze the noodle strings, and thaw the frozen noodle strings The present invention relates to a method for producing rice noodles comprising a thawing step and a drying step for drying noodles after the thawing step, and a rice noodle produced by the method.

Description

  The present invention relates to a method for producing rice noodles using japonica rice as a raw material rice, and a rice noodle produced by the method.

  Rice noodles are a type of noodle-like food made from rice flour that is widely eaten in Southeast Asian countries. As shown in FIG. 1, rice noodles are generally rice flour, or noodle dough in which rice flour and starch (potato starch, tapioca starch, corn starch, etc.) are mixed and heated with steam (primary steaming), and partially gelatinized noodles The dough is pressed and extruded from a nozzle having many small holes (extruded) to form noodle strings (Non-patent Document 1).

  The noodle strings are heated again with steam to gelatinize (secondary steaming), and then stored and aged at about 10 ° C. Thereafter, the noodle dough is sown, cut to an appropriate length and dried to obtain a rice noodle product.

  As raw rice for rice noodles, indica rice polished rice is used because sticky rice with less stickiness is good.

  On the other hand, for noodles made from japonica rice, a small amount of water is added to rice flour to form dumplings, which are mixed with binders such as wheat flour, seaweed, and paste to make a noodle band. "It has been known. Unlike rice noodles, this is a noodle product in which rice flour and wheat flour are rolled and cut with a cutting blade or by hand, and there is no process of steaming during production (see FIG. 2).

  By the way, the amount of rice consumption per capita in Japan in 2002 decreased to about half of that in 1963, and is expected to decrease further due to the future population decline and aging. . For this reason, in order to increase rice consumption, various applications of nutritious brown rice and germinated brown rice to foods have been studied.

For example, Patent Literature 1 describes that germinated brown rice can be used as a raw material for rice noodles. Patent Document 2 discloses udon with germinated brown rice, and Patent Document 3 discloses that
A method for producing Chinese noodles from wheat flour and brown rice flour is disclosed.
JP 2002-360192 A JP 2004-194543 A JP-A-10-108637 Third edition general food industry, Hoshiseisha Koseikaku (issued October 15, 1978)

  Japonica rice is more sticky than indica rice, so when used as raw rice for rice noodles, noodle strings adhere to each other and cannot be sowed after extrusion. In addition, it is too sticky and sticky during cooking and is easy to boil. For these reasons, japonica rice is not suitable as raw rice for rice noodles, and rice noodle products using japonica rice as raw material rice have not been produced in recent years.

  However, Patent Document 1 merely suggests that germinated brown rice can be used as a raw material for rice noodles, and does not disclose any specific production method for solving the above problems.

  Patent Document 2 and Patent Document 3 are manufacturing methods in which brown rice flour is added to noodles mainly made of wheat flour, and rice flour is used as the main raw material, such as rice noodles, and the noodle dough is steamed in the manufacturing process. It is different from the method for producing steamed rice noodles.

  The object of the present invention is to provide a method for producing rice noodles that overcomes the disadvantages of products made from polished rice of japonica rice as a raw material while using brown rice flour of japonica rice as a raw material.

  In the present invention, after mixing rice flour of japonica rice, starch, and water to make a noodle dough, unlike a method for producing rice noodles, a low viscosity noodle dough is dripped in hot water to make noodles and gelatinize. It is characterized by that. In addition, the noodles are also dried and then dried.

Specifically, the present invention
The noodle dough preparation process in which the noodle dough is prepared by adding water to the rice flour of japonica rice and further mixing starch, the viscosity adjusting step for adjusting the viscosity of the noodle dough, and the noodle dough after the viscosity adjustment Pouring into a container that has, dripping into hot water and heating to form a noodle string,
A freezing process for freezing the noodle strings;
A thawing step of thawing the frozen noodle strings;
A drying step of drying the noodles after the thawing step;
The present invention relates to a method for producing rice noodles (claim 1).

  The rice flour of japonica rice is preferably 30% by weight to 50% by weight, and the starch is preferably 50% by weight to 70% by weight (Claim 2). In addition, weight% here means the weight percentage with respect to the whole noodle dough raw material (except water). That is, the total of brown rice flour and starch of japonica rice is 100% by weight.

  Further, the present invention relates to a rice noodle manufactured by the manufacturing method according to claim 1 or 2 (claim 3).

  The present invention also relates to an instant noodle product using the rice noodle according to claim 3 (claim 4).

  The above object, other objects, features and advantages of the present invention will become apparent from the following detailed description of preferred embodiments with reference to the accompanying drawings.

  The method for producing rice noodles of the present invention can provide rice noodles that are less likely to adhere to each other even when using japonica rice as a main raw material, and that are less sticky and boiled during cooking.

FIG. 1 is a flowchart showing a general rice noodle manufacturing process. FIG. 2 is a flowchart showing a general rice-milling process. FIG. 3 is a flowchart showing the process for producing rice noodles of the present invention. FIG. 4 is an external view of a container used for hanging noodle dough according to the present invention. FIG. 5 is an external view illustrating a state in which the noodle dough is suspended in hot water in the manufacturing process of the present invention. FIG. 6 is an external view of the state when the noodle strings are frozen in the present invention.

Explanation of symbols

1: container 2: bottom surface 3: small hole 4: screw 5: support member 6: noodle dough 7: linear noodle dough 8: water bath 9: hot water 10: stand 11: noodle strings

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. Note that the present invention is not limited to the present embodiment.

  FIG. 3 shows a process flow chart in the rice noodle manufacturing method of the present invention. In the rice noodle manufacturing method of the present invention, japonica rice is used as the main raw material. The japonica rice is not limited to polished rice but may be germ rice or brown rice.

  First, japonica rice is washed with water and then milled as rice flour. This milling may be performed by a wet pulverization method, or may be performed by a dry pulverization method after sufficient water absorption and draining.

  The rice flour is passed through a 200 mesh sieve to remove the large ones, and then dehydrated with a centrifugal dehydrator.

  Next, starch material is mixed with rice flour and water is added to prepare the noodle dough (noodle dough preparation step). At this time, it is preferable that rice flour is 30% by weight or more and 50% by weight or less based on the total weight of the noodle dough. If it is less than 30% by weight, it is inappropriate to label it as rice noodles. If it exceeds 50% by weight, the stickiness peculiar to japonica rice affects the product, and the same problem as rice noodles using conventional japonica rice as the raw rice This is because it occurs.

  Moreover, it is preferable that starch is 50 to 70 weight%. If it is less than 50% by weight, the effect as a binder is small, and if it exceeds 70% by weight, the noodle quality of rice noodles becomes hard. As starch, potato starch, mung bean starch, tapioca starch, sweet potato starch and the like can be used.

  Next, water is added to the noodle dough, and the viscosity of the noodle dough is adjusted to such an extent that it can hang down from the small holes 3 shown in FIG.

  Next, the noodle dough having the adjusted viscosity is poured into the container 1 shown in FIG. A small hole 3 is provided in the bottom surface 2 of the container 1, and the diameter thereof can be appropriately selected within a range of about 5 mm to 8 mm. A column 5 is attached to the upper part of the container 1, and the entire container 1 can be fixed in a suspended state. Further, a screw 4 is inserted into the container 1 so that the noodle dough can be stirred.

  Here, when the noodle dough whose viscosity has been adjusted is poured into the container 1 from above, the noodle dough 6 becomes linear from the small holes 3 on the bottom surface 2 to the hot water 9 in the water bath 8 as shown in FIG. Drooped. The noodle dough 7 that has become linear in hot water (90 to 98 ° C.) is formed as noodle strings and gelatinized (noodle making step). At this time, it is not necessary to pressurize the noodle dough 6, and it is preferable that the noodle dough 6 only needs to be stirred with the screw 6.

  In addition, it is preferable to heat the formed noodle strings for about 10 seconds to 20 seconds in hot water. If it is less than 10 seconds, gelatinization of the noodle strings is insufficient, and if it exceeds 20 seconds, it will be boiled and melted.

  Next, the noodle strings are pulled up from the hot water and cooled by exposure to cold water.

  Next, the cooled noodle strings 11 are put on the stand 10 as shown in FIG. 6 and frozen in the freezer (freezing step). The temperature in the freezer is −10 ° C. to −20 ° C. and stored for 12 hours to 24 hours to completely freeze the noodle strings.

  Next, the frozen noodle strings are taken out from the freezer while being put on the stand 10 and thawed at room temperature for 4 to 6 hours, or thawed using running water (thawing step). The thawed noodle strings can be easily unwound simply by peeling them.

  Next, comb the thawed noodle strings. In the production method of the present invention, unlike the noodles produced by using the rice flour of japonica rice as a raw material in the production method shown in FIG.

  Next, the noodle strings are cut to an appropriate length.

  Finally, hot air is applied to the cut noodle strings and dried to complete the product.

[Example 1]
More specific embodiments of the present invention will be described below. First, 90 kg of brown rice of japonica rice was washed with water and immersed at 15 ° C. to 20 ° C. for 1 hour.

  The soaked brown rice was wet pulverized and passed through a 200 mesh sieve, and then dehydrated using a dehydrator to obtain rice flour.

  Next, 60 kg of this rice flour was added to 45 kg of potato starch and 45 kg of mung bean starch in a mixer, and water was added and mixed to prepare a noodle dough. At this time, a small amount of water was added to the potato starch to make a paste before adding the rice flour.

  Water was gradually added while mixing, and the viscosity of the noodle dough was adjusted so that it could hang down from the small holes.

  The noodle dough whose viscosity has been adjusted is poured into a stainless steel container having a form as shown in FIG. 4, and the noodle dough is stirred with a screw from a small hole (diameter 8 mm) to hot water (90 ° C to 98 ° C). And let the noodle dough hang down. The noodle dough was heated and gelatinized in hot water for about 15 seconds to form a noodle string.

  The noodle strings after the heating were cooled by being lifted from hot water and exposed to cold water.

  The cooled noodle strings were stored in a freezer adjusted to −10 ° C. to −20 ° C. for 12 hours on a stand having a form as shown in FIG.

  The frozen noodle strings were taken out of the freezer while being put on the stand, and were spread while thawing with running water. The noodle strings after thawing were easy to comb because the surfaces were not sticky and the noodle strings did not adhere to each other.

The thawed noodles can be easily broken by hand and cut to a length of 25 cm using a cutting machine.
The cut noodle strings were then dried with hot air at 40 ° C. to 60 ° C. to obtain rice noodle products.

[Example 2]
Rice noodle products were produced by the same production method as in Example 1 except that polished rice of japonica rice was used.

[Comparative example]
Next, as a comparative example, polished rice of Indica rice was prepared into rice flour in the same manner as the brown rice of Japonica rice in the examples. Further, 60% by weight of this rice flour was mixed with 40% by weight of brown rice from japonica rice prepared in the examples to prepare mixed rice flour. Then, 60 kg of this mixed rice flour was added to 45 kg of potato starch and 45 kg of mung bean starch, and a rice noodle product was produced by the general production method shown in FIG.

  The primary steamed noodle dough was put into an extruder and pressure was applied to adjust the extruded noodle strings from a small hole having a diameter of 0.8 mm.

  The noodle strings were further placed in a box-type steamer and steamed for 2 hours. The secondary steamed noodle strings were cooled to room temperature and then aged at 15 ° C. for 5 hours in a state where they were put on a stand as shown in FIG.

Since the noodle strings after aging were sticky on the surface, the noodle strings adhered to each other, and it was very difficult to comb. Select the place where the noodle strings are weakly adhered, and after cutting, cut to 25cm length and dry,
Made rice noodle products.

  In addition, only rice flour of Example 1 or Example 2 prepared from japonica rice was used, and the production of rice noodles by a general production method was attempted in the same manner as described above, but the steamed noodle dough was very hard dumpling. It was impossible to form noodle strings by pressure extrusion.

(Product comparison)
Here, the rice noodle products of the example and the rice noodle products of the comparative example were compared in terms of (1) boil-back time, (2) ease of manufacture, and (3) texture.

  First, the time to boil the rice noodle products of Example 1 and Example 2 in boiling water was about 3 minutes, but the rice noodle products of the comparative example should be at least 4 minutes while having the same noodle string thickness. There was a need. This is because in the manufacturing method of the comparative example, the noodle dough cannot be adjusted to a low viscosity and the amount of water added cannot be increased in order to press the noodle dough and form it into a noodle string. It was inferred that the gelatinization of was insufficient.

  On the other hand, in the production methods of Example 1 and Example 2, the noodle dough is adjusted to have a low viscosity as it hangs down from a small hole without pressure, so the amount of water is very large and gelatinization can be sufficiently performed. Therefore, it could be boiled back in a shorter time.

  Next, in the production method of the comparative example, the dough became soft and dumpling during the primary steaming, so it was difficult to form noodle strings by extrusion. In addition, the noodle strings extruded with an increased amount of water were sticky to each other, so that the noodle strings sticked to each other, and it was difficult to comb them. Thus, the manufacturing method of the comparative example was not suitable for industrial mass production of rice noodles.

  On the other hand, in the manufacturing method of Example 1 and Example 2, since the noodle strings were frozen and then thawed, the noodle strings were easily loosened at the time of thawing, which was suitable for industrial mass production.

  Next, the rice noodle products of Example 1 and Example 2 have a soft texture even after cooking, compared to normal rice noodles (using indica rice), and are difficult to cut. However, the rice noodle product of the comparative example had a sticky surface on the noodle strings, and the noodle strings were cut easily, and the texture was inferior to that of ordinary rice noodles (using indica rice).

  In addition, in order to shorten the boil back time with the rice noodle product of the comparative example, it is necessary to make the thickness of the noodle strings extremely thin (about 0.6 mm or less), and the crunchiness and the feeling over the throat after cooking are bad. It was.

  The rice noodles produced by the method for producing rice noodles of the present invention have a short boil-back time and a soft texture even if the thickness of the noodle strings increases. Moreover, the surface of the noodle strings is not sticky during the manufacturing process and product cooking. For this reason, it can be used not only as rice noodles as dry noodles used for grilled rice noodles and soup noodles, but also as instant noodles of cup noodle type.

  From the foregoing description, many modifications and other embodiments of the present invention are apparent to persons skilled in the art. Accordingly, the foregoing description should be construed as illustrative only and is provided for the purpose of teaching those skilled in the art the best mode of carrying out the invention. The details of the structure and / or function may be substantially changed without departing from the spirit of the invention.

  The method for producing rice noodles of the present invention is useful in the noodle food field. Further, the rice noodles produced by the production method of the present invention are useful as noodle products for cooking, particularly instant noodle products.

Specifically, the method for producing rice noodles according to the present invention includes a noodle dough preparation step for preparing noodle dough by adding water to rice flour of japonica rice, and further adjusting the viscosity of the noodle dough. Noodle dough after pouring the noodle dough after adjusting the viscosity into a container having a small hole on the bottom, hanging in hot water and heating to form a noodle string, and a freezing process for freezing the noodle string, A method for producing rice noodles having a thawing step for thawing frozen noodle strings and a drying step for drying noodles after the thawing step , wherein the rice flour of the japonica rice is 30 wt% or more and 50 wt% or less, The starch is 50% by weight or more and 70% by weight or less, and the viscosity of the noodle dough is adjusted so that the noodle dough hangs down from a small hole having a diameter of 5 to 8 mm simply by pouring the noodle dough into the container and stirring. Features.

The rice noodles according to the present invention is a noodle dough preparation step for preparing noodle dough by adding water to rice flour of japonica rice, further adjusting the viscosity of the noodle dough, and a viscosity adjusting step for adjusting the viscosity of the noodle dough. Pour the noodle dough into a container with a small hole on the bottom, hang it in hot water and heat it to form the noodle strings, the freezing process to freeze the noodle strings, and thaw the frozen noodle strings A rice noodle produced by the method for producing rice noodles having a thawing step and a drying step for drying the noodle after the thawing step, wherein the rice flour of the japonica rice is 30 wt% or more and 50 wt% or less, and the starch is 50% by weight or more and 70% by weight or less, and the viscosity of the noodle dough is adjusted so that the noodle dough hangs down from a small hole having a diameter of 5 to 8 mm just by pouring and stirring the noodle dough into the container. Yes.

According to the method for producing rice noodles of the present invention, even when japonica rice is used as a main raw material, it becomes possible to provide rice noodles that are less likely to adhere to each other and that are less sticky or boiled during cooking. .

Here, the weight% in claims 1 and 2 means the percentage by weight with respect to the whole noodle dough material (excluding water). That is, the sum of brown rice flour and starch of japonica rice is 100% by weight.

The rice noodles of the present invention are mainly made of japonica rice, but the noodle strings are difficult to adhere to each other,
Less sticky or boiled when cooking.

Here, when the noodle dough whose viscosity has been adjusted is poured into the container 1 from above, the noodle dough 6 becomes an edge from the small hole 3 in the bottom surface 2 to the hot water 9 in the water bath 8 as shown in FIG. Drooped. The noodle dough 7 that has become linear in hot water (90 to 98 ° C.) is formed as an edge and gelatinized (noodle making process). At this time, it is not necessary to pressurize the noodle dough 6, and it is preferable that the noodle dough 6 only needs to be stirred with the screw 4 .

Claims (4)

The noodle dough preparation process in which the noodle dough is prepared by adding water to the rice flour of japonica rice and further mixing starch, the viscosity adjusting step for adjusting the viscosity of the noodle dough, and the noodle dough after the viscosity adjustment Pouring into a container that has, dripping into hot water and heating and gelatinizing, forming a noodle string,
A freezing process for freezing the noodle strings;
A thawing step of thawing the frozen noodle strings;
A drying step of drying the noodles after the thawing step;
A method for producing rice noodles, comprising: 30% to 50% by weight of japonica rice flour, 70% to 50% starch
The method for producing rice noodles according to claim 1, wherein the content is less than or equal to wt%.   Rice noodles produced by the production method according to claim 1 or 2.   Instant noodle product using rice noodles according to claim 3

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